CAJ | 학술논문

为改善烟叶品质，增加烟叶香气，用从豆豉中分离出的1株枯草芽孢杆菌（Bacillus subtilis ）悬液喷雾接种于 A2 C2等级烟叶，在30℃、相对湿度65％条件下发酵15 d，经同步蒸馏萃取（SDE）发酵烟叶，色谱质谱法（GC-MS）分析萃取物中醇、酸、酯类及新植二烯致香物质的含量。结果表明，经枯草芽孢杆菌发酵处理的烟叶其醇、酸、酯类总量均较未接种烟叶增加，新植二烯含量差异不大；当烟叶接种浓度为2．0×108个／mL 时，醇、酸、酯类总量较未接种烟叶分别增加28．145％、102．658％和22．289％，烟叶香气质提高，吃味改善，杂气减少，刺激性降低，烟气细腻、柔和，感官品质整体提高。结论：枯草芽孢杆菌在烟叶增香、提质方面有较好效果。
위개선연협품질，증가연협향기，용종두시중분리출적1주고초아포간균（Bacillus subtilis ）현액분무접충우 A2 C2등급연협，재30℃、상대습도65％조건하발효15 d，경동보증류췌취（SDE）발효연협，색보질보법（GC-MS）분석췌취물중순、산、지류급신식이희치향물질적함량。결과표명，경고초아포간균발효처리적연협기순、산、지류총량균교미접충연협증가，신식이희함량차이불대；당연협접충농도위2．0×108개／mL 시，순、산、지류총량교미접충연협분별증가28．145％、102．658％화22．289％，연협향기질제고，흘미개선，잡기감소，자격성강저，연기세니、유화，감관품질정체제고。결론：고초아포간균재연협증향、제질방면유교호효과。
In order to improve the quality of tobacco and increase the tobacco aroma,a Bacillus subtilis strain which was isolated from traditional food of fermented-soybean Douchi was used to Guizhou Qiannan A2 C2 grade tobacco fermentation for 15 days at 30℃,65% humidity.Samples were treated by synchronous distillation extraction (SDE ), the main tobacco fermentation aroma (alcohols, acids, esters, neophytadiene)were analyzed with chromatography mass spectrometry (GC-MS).The results showed that the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0×108 cells/mL,and the neophytadiene changed little;Sensory evaluation showed that tobacco aroma quality and taste were improved,hybrid gas was reduced,irritation was decreased,smoke was more delicate,soft,sensory quality was improved overally. Conclusion:B.subtilis have better effects on improving tobacco flavor and quality.